Power salad recipe
A super duper salad, designed to keep you fit 'n healthy. Includes eggs, beetroot, peppers, sprouted beans, lentils, walnuts, and a fresh dill dressing. Serve with avocado-topped rye toast.
Ingredients
- 50 g natural organic yogurt or soya yogurt
- 1 tsp fresh dill - finely chopped
- 1 tsp horseradish
- 2 tbsp fresh lemon juice
- 1.8 oz natural organic yogurt or soya yogurt
- 1 tsp fresh dill - finely chopped
- 1 tsp horseradish
- 2 tbsp fresh lemon juice
- 1.8 oz natural organic yogurt or soya yogurt
- 1 tsp fresh dill - finely chopped
- 1 tsp horseradish
- 2 tbsp fresh lemon juice
- 2 omega-3 eggs hard boiled or poached
- 80 g cooked beetroot - chopped
- 60 g yellow pepper - chopped
- 2 tbsp sprouted beans and lentils (supermarket mix)
- 2 handfuls (40g) of mixed leaves - washed and drained
- 6 walnut halves
- 1 pinch rock salt to taste
- 2 omega-3 eggs hard boiled or poached
- 2.8 oz cooked beetroot - chopped
- 2.1 oz yellow pepper - chopped
- 2 tbsp sprouted beans and lentils (supermarket mix)
- 2 handfuls (40g) of mixed leaves - washed and drained
- 6 walnut halves
- 1 pinch rock salt to taste
- 2 omega-3 eggs hard boiled or poached
- 2.8 oz cooked beetroot - chopped
- 2.1 oz yellow pepper - chopped
- 2 tbsp sprouted beans and lentils (supermarket mix)
- 2 handfuls (40g) of mixed leaves - washed and drained
- 6 walnut halves
- 1 pinch rock salt to taste
- 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini
- 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini
- 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- Mix the dressing ingredients together.
- Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).
- Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts. Top with the dressing and serve immediately.
- Toast the rye bread and add the topping of your choice.
Recipe provided by www.lovebeetroot.co.uk.
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